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Food Safety Self-Inspection Checklist

This health and safety compliance checklist is a tool you can use to reinforce best practices and help you comply with safety regulations. Performing regular inspections using safety checklist templates prevents accidents at work, and will help protect your business during an inspection.
MaintainX
07/23/2022

Food Safety Self-Inspection Checklist

This health and safety compliance checklist is a tool you can use to reinforce best practices and help you comply with safety regulations. Performing regular inspections using safety checklist templates prevents accidents at work, and will help protect your business during an inspection.

    Date Conducted:

    Name of Establishment/Address:

    Name of the Members:

    EMPLOYEE/CUSTOMER ILLNESS

    All employees are trained as required on our Employee Illness Policy.

    • Pass
    • Flag
    • Fail

    All employees have signed an Employee Illness Reporting Agreement and forms are kept on-site.

    • Pass
    • Flag
    • Fail

    Ill employees are excluded or restricted as required.

    • Pass
    • Flag
    • Fail

    Reports of ill employees are made, as required, to Brown-Nicollet Environmental Health and are entered onto Employee Illness Log as reported to Person In Charge.

    • Pass
    • Flag
    • Fail

    All customer complaints of illness are addressed by CFM or PIC and reportedimmediately as required.

    • Pass
    • Flag
    • Fail

    EMPLOYEE BEHAVIORS

    All employees are trained on proper handwashing.

    • Pass
    • Flag
    • Fail

    Handwashing is monitored.

    • Pass
    • Flag
    • Fail

    Eating, drinking, or tobacco use is restricted in food areas.

    • Pass
    • Flag
    • Fail

    Bare hand contact with ready-to-eat and ready-to-serve food items is restricted.

    • Pass
    • Flag
    • Fail

    Facilities and supplies are adequate for proper handwashing.

    • Pass
    • Flag
    • Fail

    Adequate supply of gloves is available to all employees.

    • Pass
    • Flag
    • Fail

    FOOD SUPPLY

    Food is purchased from approved suppliers/no home prepared food

    • Pass
    • Flag
    • Fail

    Food is received at proper temperatures. Monitor receiving temperatures and logas required.

    • Pass
    • Flag
    • Fail

    Food items received are inspected, segregated and damaged food are discarded orreturned.

    • Pass
    • Flag
    • Fail

    Itemized supplier records are maintained onsite, so they are readily available.

    • Pass
    • Flag
    • Fail

    PROTECTION of FOOD from CROSS-CONTAMINATION

    Food items are stored properly to protect from cross-contamination, in coolers, and food storage areas.

    • Pass
    • Flag
    • Fail

    All food contact surfaces are properly sanitized between uses; including dishes and utensils, food prep tables and preparation sinks.

    • Pass
    • Flag
    • Fail

    Sanitizer effectiveness has been tested or monitored and recorded on logs as required.

    • Pass
    • Flag
    • Fail

    Proper scoops are available for service of ice and food, and they are stored properly.

    • Pass
    • Flag
    • Fail

    FOOD PROTECTION

    Thermometers are calibrated on a regular basis according to manufacturer’s specifications.

    • Pass
    • Flag
    • Fail

    Final cooked temperatures of menu items are monitored and recorded as required.

    • Pass
    • Flag
    • Fail

    All hot holding temperatures are maintained, monitored and recorded as required.

    • Pass
    • Flag
    • Fail

    All cold holding temperatures are maintained, monitored and recorded as required.

    • Pass
    • Flag
    • Fail

    Potentially hazardous food items are properly date marked and disposed of if datehas expired.

    • Pass
    • Flag
    • Fail

    OBSERVATION:

    CHEMICAL STORAGE

    Toxic chemicals are properly labeled, stored and used in order to prevent cross-contamination of food products and equipment.

    • Pass
    • Flag
    • Fail

    Employees are properly trained on proper use of chemicals.

    • Pass
    • Flag
    • Fail

    PHYSICAL FACILITIES

    All physical facilities are clean and maintained clean.

    • Pass
    • Flag
    • Fail

    Safe potable water supply is available and protected from back-flow or back siphonage.

    • Pass
    • Flag
    • Fail

    Hot and cold water are available at all locations in the facility.

    • Pass
    • Flag
    • Fail

    Deter insects, rodents or animals from facility.

    • Pass
    • Flag
    • Fail

    Unauthorized persons are restricted from food preparation and storage areas.

    • Pass
    • Flag
    • Fail

    OTHER:

    TEMS REQUIRING IMMEDIATE ATTENTION (NOTE ITEM #): This section refer to action to be taken for all items that are not met on the standard during inspection.

Source: MaintainX (Community Member)

Please note that any procedure, checklist, or other document available in the MaintainX Procedure Hub is provided for general education and information only and does not constitute legal, medical, or financial advice. MaintainX makes the materials available AS IS and AS PROVIDED, without warranties of any kind. By downloading or using any such materials, you assume the risk that they may not be appropriate for your specific situation and agree that you are solely responsible for any such use, including compliance with applicable law and with meeting any conditions of product warranties.